1/2 c Butter
1/2 c Sugar
3/4 c Almonds; Blanched, finely
-ground
1 tb Whipping Cream
1 tb All-Purpose Flour
1 ds Salt
Combine butter and sugar in a saucepan. Cook over low heat till butter
melts, stirring constantly. Stir in almonds, whipping cream, flour and
salt. Drop by teaspoonfuls 5 inches apart onto a foil-lined cookie sheet;
do only 4 cookies at a time.
Bake in a 350*F oven for 4 to 5 minutes or till the cookies are bubbly, and
a light golden brown.
Remove from oven. Let cookies stand on the cookie sheet for 1 or 2 minutes,
or just till the edges are firm enough to lift with a spatula. Quickly
remove one cookie at a time and roll it around the handle of a wooden
spoon, working with the bowl of the spoon extending over the edge of the
countertop. Slide cookie off spoon handle and cool on a wire rack. Use new
foil lining for each batch of cookies.
Yields
30 Servings
